Better barley for malting.

Some of the team's current research into barley enzymes follows up on studies they reported several years ago. In one investigation, Schmitt found that enzymes called serine-class proteases, which break down proteins in the sprouting grain, can also break down beta-amylase, an important enzyme for converting carbs to simple sugars.

The study, a scientific first, was reported in a 2008 issue of the Journal of Cereal Science. The finding might help explain one of the patterns found in an earlier study, published in a 2007 issue of the journal Cereal Chemistry. In that analysis of more than 2,000 North American malting barleys, Schmitt and Budde found that high levels of a desirable, beta-amylase-associated attribute in the barleys correlated to low levels of the serine-class proteases.

Better barley can mean better beer, a boon to humanity.